Papdi Chaat with Baked Papdi | Indian Street Food Recipes

Papdi Chaat is a popular North-Indian street food and as the name goes, it has lot of Papdis tossed in a blend of chutneys, curd and spices. The same Chaat is known as Sev Puri in Mumbai and called as Papdi Chaat in Delhi. The quantity of Sev or Papdis added makes the difference, thats it. Chaats are our favourite and I would do these quite often at home. They are absolutely easy to prepare if we have Green chutney and Sweet chutney handy and the best part is that they are so..adaptable to taste with whatever veggies available. I tend to add lot of vegetables and cut down on the Sev and fried Papdis. But, this time, I tried Baked Papdis and believe me, it came out so crispy and good. Of course, it was little harder than the fried ones, but that does'nt matter at all, when added to Chaat items. After it blends with the spice powders, chutneys and veggies, it tasted awesome. Do try this healthy and guilt-free Chaat and enjoy.

Blogging Marathon - Wk1, Day1

Theme - Chaat Special

Preparation time - 15mins

Serves - 2

Ingredients:-

For the Papdis:- (Yields 15 Papdis)

Maida / All-purpose flour - 1cup

Ghee - 1tblsp

Ajwain / Omam - 1/2tsp

Jeera - 1/2tsp

Salt - As needed

Oil - 1tsp

For assembling the Papdi Chaat:-

Baked Papdis - 5

Boiled Channa / Boondhi - 1/4cup, optional (I had used Boondhi)

Potato - 1, boiled, peeled and cubed

Green Chutney - 1-2tblsp

Sweet (Tamarind-dates)chutney - 1-2tblsp

Chilli powder - 1/2tsp

Chaat Masala - 1/2tsp

Black salt - 1/2tsp 

Roasted cumin powder / Jeera powder - 1/2tsp (optional)

Onion - 1/4cup, finely cut

Tomato - 1/4cup, finely diced

Curds - 1/4cup, beaten thick

Fine Sev / Omapodi - 1/4cup

Pomegranate pearls - 3tblsp

Coriander leaves - to garnish

Lemon juice - 1 squeeze

Method:-

1.  Take flour in a bowl, add ajwain, jeera, salt and ghee and combine to form a crumbly mixture.

2.   Add just enough water and knead for 5mins to form a soft dough. Let it rest for 30mins, covered.

3.  Pre-heat the oven to 180C. Divide the dough into two and make a ball. Using a rolling pin, roll out the ball thin by greasing with 1/2tsp oil. DO NOT sprinkle flour while rolling, which will make the Papdis hard.

4.  With a round lid or cutter, cut 2-inch circles. Knead the left-over portion together with the next batch of dough and repeat the process.

5.  Place them on a baking tray lined with parchment paper which is sprayed with oil and bake for 20-25mins until both sides turn golden brown. Make sure to flip the Papdis once in between baking. Once cooled, store Papdis in air-tight container and use in any Chaat items.

Assembling Papdi Chaat:

1.  Arrange the Papdis in a shallow serving dish amd top it with Boondhi/ Boiled Channa followed by potato cubes.

2.  Next, top it with curd and bothe Green chutney and Sweet  Chutneys as much as you want.

3.  Sprinkle Chaat Masala, Chilli powder, Jeera powder and black salt. Top it with generous amount of finely cut onion and tomato.

4.  Garnish with lots of Pomegranate pearls,  coriander leaves and some Sev. Squeeze a little lime juice (optional) and serve immediately for a healthy and relishing snack. The Pomegranate pearls adds a nice crunch and great taste to this Papdi Chaat which you can feel in every bite. So, I suggest you don't omit it. 

Serve fresh once you assemble the Papdi Chaat for a healthy and low-calorie snack!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42